If you’re craving something that perfectly balances crispy, spicy, and tender all in a soft, pillowy bun, you’re in for a treat with this Korean Fried Chicken Bao Recipe. This dish masterfully combines juicy fried chicken pieces coated in a rich, flavorful Korean sauce, nestled inside delicate steamed bao buns, and topped with a refreshing slaw for a satisfying bite every time. Whether you’re cooking for friends or simply indulging in a comforting meal, these baos are an absolute crowd-pleaser that brings vibrant Korean-inspired flavors right to your kitchen.
Ingredients You’ll Need
The magic of the Korean Fried Chicken Bao Recipe lies in its straightforward yet essential ingredients. Each component plays a crucial role — from creating the perfect crispy chicken coating, to the bold, spicy-sweet sauce, to the fluffy bao that holds it all together. Let’s take a look:
- Chicken thighs: Boneless and skinless for tenderness and juiciness.
- All-purpose flour: Creates the base for a light batter that crisps up beautifully.
- Cornstarch: Adds extra crunch to the fried chicken coating.
- Baking powder: Helps puff up the batter to an airy crisp.
- Garlic and ginger powder: Infuse the chicken with warm, aromatic notes.
- Salt and black pepper: Essential for seasoning and balancing flavors.
- Cold water: Used to make the batter with just the right consistency.
- Vegetable oil: The perfect frying medium for golden, crispy chicken.
- Gochujang: The iconic Korean chili paste that delivers depth and heat to the sauce.
- Soy sauce: Brings umami richness.
- Honey or maple syrup: Adds a gentle sweetness to balance spice.
- Rice vinegar: Brightens the sauce with tang.
- Sesame oil: Provides a fragrant, nutty finish.
- Fresh ginger and garlic: Give the sauce a fresh, punchy flavor.
- Brown sugar (optional): For a touch of caramelized sweetness.
- Bao buns: Soft, steamed buns — homemade or store-bought work wonderfully.
- Shredded cabbage and julienned carrot: For a crisp, refreshing slaw.
- Sesame seeds and chopped cilantro or green onions: Perfect little garnishes for color and flavor.
How to Make Korean Fried Chicken Bao Recipe
Step 1: Prepare the Batter and Chicken
Begin by mixing flour, cornstarch, baking powder, and spices together in a large bowl. Slowly whisk in cold water until you have a thick, smooth batter that can coat your chicken pieces perfectly. Toss the bite-sized chicken thighs in the batter, making sure every piece is fully covered in that crispy, crunchy coating.
Step 2: Fry the Chicken to Crispy Perfection
Heat your vegetable oil to 350 degrees Fahrenheit (175 degrees Celsius). Carefully drop the coated chicken pieces into the hot oil, frying them in batches to avoid overcrowding. Cook each batch for 4 to 5 minutes until golden brown and irresistibly crispy. Use a slotted spoon to transfer the chicken to paper towels to drain excess oil.
Step 3: Make the Signature Korean Sauce
While the chicken rests, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar in a small saucepan. Bring it to a gentle simmer over medium heat and stir occasionally until it thickens slightly, revealing that glossy, spicy-sweet sauce that makes this recipe legendary.
Step 4: Toss the Chicken in the Sauce
Return the fried chicken to a large bowl and pour the warm sauce over it. Toss carefully so each crispy piece is coated evenly, ensuring that every bite bursts with flavor. Set this aside while preparing the slaw and bao buns.
Step 5: Prepare the Fresh Slaw
Combine shredded cabbage, carrot sticks, rice vinegar, sesame oil, salt, pepper, and a sprinkle of sugar in a bowl. Let the slaw rest for a few minutes so the flavors can meld, adding a refreshing crunch to your bao.
Step 6: Steam the Bao Buns
Steam your bao buns according to package instructions or homemade recipe, usually about 5 to 7 minutes. The buns should be warm, soft, and ready to cradle all the goodness.
Step 7: Assemble Your Korean Fried Chicken Bao Recipe
Open each bao bun and fill it with a generous portion of the sauced fried chicken. Top with a spoonful of slaw, then sprinkle sesame seeds and fresh cilantro or green onions over the top. Your Korean Fried Chicken Bao Recipe is now ready to wow!
How to Serve Korean Fried Chicken Bao Recipe
Garnishes
Simple toppings like toasted sesame seeds and fresh herbs such as cilantro or green onions add bursts of color and subtle layers of flavor. These garnishes not only make the presentation pop but enhance the taste experience with each bite.
Side Dishes
Complement your Korean Fried Chicken Bao with light and crunchy sides like pickled radish, kimchi, or a crisp cucumber salad. These add a refreshing contrast to the rich, spicy chicken and keep the meal perfectly balanced.
Creative Ways to Present
For a fun twist, serve the baos on a wooden platter lined with banana leaves or parchment paper. Arrange them alongside dipping sauces such as extra gochujang or a cooling yogurt dip. Mini versions of these baos also make fantastic party appetizers that guests will rave about.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the chicken and sauce separately from the bao buns in airtight containers in the refrigerator. This prevents the buns from getting soggy while keeping the chicken crispy after reheating.
Freezing
You can freeze the fried chicken in a single layer on a baking sheet, then transfer to a freezer bag once frozen solid. Bao buns freeze well too — just thaw and re-steam when ready to serve for that fresh, fluffy texture.
Reheating
To reheat, warm the sauced chicken in a skillet over medium heat to keep it crispy. Steam or microwave the bao buns briefly until soft and warm. Assemble just before serving for the best experience.
FAQs
Can I use chicken breast instead of thighs?
While chicken breast can be used, thighs are preferred for this Korean Fried Chicken Bao Recipe because they stay more tender and juicy when fried, giving you that perfect texture and flavor balance.
Is it possible to make the bao buns from scratch?
Absolutely! Homemade bao buns are delicious and elevate the dish even more. Just be sure to allow time for proofing and steaming as per your bao recipe instructions.
How spicy is the Korean sauce?
The sauce has a gentle heat from the gochujang but also balances sweetness and tanginess, making it flavorful without being overwhelmingly spicy. Adjust honey or chili paste amounts to suit your preference.
Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend and ensure your soy sauce is gluten-free. Cornstarch is naturally gluten-free, so it still helps achieve that crispy coating.
What is the best oil for frying?
Vegetable oil works well due to its neutral flavor and high smoke point, but you can also use canola or peanut oil for frying your chicken to crispy perfection.
Final Thoughts
This Korean Fried Chicken Bao Recipe is an absolute favorite that deserves a spot in your recipe collection. It’s a spectacular combination of textures and bold Korean flavors wrapped in the cloud-like softness of bao buns. Once you try it, you’ll find it’s the kind of meal that feels special yet easy enough to make any day of the week. So go ahead, treat yourself and your loved ones to this crunchy, saucy delight — you won’t regret a single bite!
Print
Korean Fried Chicken Bao Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
Description
Delight in the crispy, flavorful Korean Fried Chicken Bao, featuring tender bite-sized chicken thighs battered and deep-fried to a golden crisp, tossed in a spicy-sweet gochujang sauce, and served in soft, steamed bao buns with a refreshing cabbage slaw. This recipe combines the addictive crunch of Korean fried chicken with the soft pillowy texture of bao, perfect for a satisfying appetizer or main course.
Ingredients
Chicken and Batter
- 1 lb (450g) chicken thighs (boneless and skinless), cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cold water (adjust for batter consistency)
- Vegetable oil (for frying)
Korean Sauce
- 1/4 cup gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon brown sugar (optional, for extra sweetness)
Slaw
- 1 cup shredded cabbage (green or purple, or a mix)
- 1/2 carrot, julienned
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper, to taste
- 1 teaspoon sugar (optional)
Assembly and Garnish
- 8–10 bao buns (store-bought or homemade)
- Sesame seeds
- Chopped cilantro or green onions
Instructions
- Prepare the Chicken Batter: In a large bowl, combine all-purpose flour, cornstarch, baking powder, garlic powder, ginger powder, salt, and black pepper. Gradually whisk in cold water until a smooth batter forms that is thick enough to coat the chicken but not too heavy.
- Coat the Chicken: Add the bite-sized chicken thigh pieces to the batter, mixing well to ensure each piece is evenly coated with the batter.
- Heat the Oil: Pour vegetable oil into a large pot or deep fryer and heat it to 350°F (175°C), ensuring there is enough oil for deep frying the chicken pieces.
- Fry the Chicken: Carefully drop the battered chicken pieces into the hot oil in batches to avoid overcrowding. Fry each batch for 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
- Prepare the Korean Sauce: In a small saucepan, combine gochujang, soy sauce, honey or maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar if using. Simmer over medium heat, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes.
- Toss Chicken in Sauce: Once the sauce has thickened, toss the fried chicken pieces in it until they are fully coated with the flavorful sauce. Set aside.
- Make the Slaw (Optional): In a small bowl, combine shredded cabbage, julienned carrot, rice vinegar, sesame oil, salt, pepper, and optional sugar. Toss well and allow the slaw to sit for a few minutes so the flavors meld.
- Steam the Bao Buns: Steam the bao buns according to package instructions, typically 5-7 minutes, or steam homemade bao buns as per your recipe directions until soft and warm.
- Assemble the Bao: Place the steamed bao buns on a plate. Spoon a generous portion of the Korean fried chicken into each bun, followed by a small amount of slaw if desired.
- Garnish and Serve: Sprinkle with sesame seeds and chopped cilantro or green onions to garnish. Serve immediately while the buns are warm and the chicken remains crispy.
Notes
- Adjust the batter consistency with cold water to ensure it coats the chicken evenly without being too thick.
- Fry chicken in batches to maintain oil temperature and crispiness.
- The slaw is optional but adds a fresh, crunchy contrast to the rich fried chicken.
- You can substitute honey with maple syrup for a vegan-friendly sauce.
- If you do not have a deep fryer, use a deep pot with a thermometer to maintain oil temperature.
- For a spicier kick, add extra gochujang or a pinch of cayenne to the sauce.
- Store leftovers separately to keep the chicken crispy and reheat in an oven or air fryer.
